Galia Melon in Port

Four ingredients and almost no effort for a fruit dessert that looks like it belongs on a restaurant menu. Chunks of ripe Galia melon get bathed in warm port wine mixed with honey, then chilled until the flavors soak in. Fresh pomegranate seeds scattered over the top add jewel-like color and a tart, crunchy pop against the soft, sweet melon.

Warming the port and honey together is what lets them blend into a smooth, pourable syrup. Cold port and honey don’t mix easily, and you’d end up with honey sitting at the bottom of the bowl.

Serve this cold or at room temperature. The melon absorbs the port as it chills, turning slightly translucent around the edges and taking on that deep, winey sweetness.

Kitchen Tips

• Use a ripe, fragrant Galia melon. It should smell sweet at the stem end. An unripe melon tastes flat even with port and honey.
• Cut the pomegranate underwater in a bowl of water to avoid juice splatters and easily separate the seeds from the pith.
• Warm the port and honey gently. Don’t boil or you’ll cook off the alcohol and the port’s fruity complexity.

Variations

• Use cantaloupe or honeydew if Galia melon isn’t available.
• Swap port for Moscato or a late-harvest Riesling for a lighter, less boozy version.
• Add a few fresh mint leaves as garnish for a bright herbal note.